In a medium bowl, mix coconut and coconut milk to make a thick and sticky paste. Using your hands, form some bars with the paste. Press firmly to make sure the bars will keep their shape. Every 3 or 4 bars, wash your hands and do not dry them completely. That way, the paste won’t stick on your hands. Arrange on a baking sheet lined with parchment paper and put in the freezer for about 60 minutes. This will make the bars easier to dip in chocolate. Don’t skip this part. In the meantime, cut chocolate in pieces and temper the chocolate.. Then it’s time for dipping now! Remove bars from the freezer. Using two forks, dip one bar in melted chocolate and roll it to cover all sides. Using one fork, remove from chocolate. With the other fork, remove excess chocolate and arrange your bounty on a lined baking sheet. Allow a few hours for the chocolate cover to set and ENJOY! They will last up to 5 days in a air-tight container.

Soak cashews in hot water for 2 to 3 hours. Drain the cashews and rinse well. Add to a blender with the remaining ingredients and blend on high until as smooth as possible. Add water only if necessary – you want to mixture to remain quite thick. Spoon mixture in popsicle molds. Insert a popsicle stick into each mold and place in the freezer until set, at least 4 hours. To remove popsicles, run the mold under hot water until you can easily pull a fudgesicle out.

How to make:
Line a standard loaf pan with parchment paper and set it aside. In a medium bowl, stir together all of the chocolate crust ingredients until a moist dough is formed. Press the dough evenly into the bottom of the lined loaf pan, and place it in the freezer to set. To prepare the filling, you can use the same bowl to stir together the peanut butter, maple syrup, coconut oil and salt. Remove the crust from the freezer and pour the peanut butter filling over the top. Return the pan to the freezer to set. To make the final layer. Combine the cocoa powder, melted coconut oil, and maple syrup, whisking well to break up any clumps. Once the mixture has become a smooth chocolate sauce, remove the pan from the freezer pour chocolate sauce over the peanut butter layer, and return the pan to the freezer to set until firm, about an hour or two. Remove the pan from the freezer. Once the bars are firm, grab the edges of parchment paper to easily lift the solid bar from the pan, and use a sharp knife to slice the bars into your desired size. Store them in an air-tight container in the fridge for up to two weeks. Enjoy!

It’s has beenawhile since Igotmail fromAIYAincla sample of theBeginner’sMatchaIzumi. So Iasked myselfwhat Ican donowwith the sampleof Matcha tea? Maybe a tea?No,I do not havea Matcha bamboo whisk, a tea–cup which isstill neededfor it.So I decided for an easy Recipe.